The original recipe comes from 1789 Restaurant in Georgetown, over time it’s been modified by my husband to what it is today.
- 5 apples, cored & quartered
- 1/4 cup honey
- 1 cup apple juice or apple cider
- 1 tablespoon ground cinnamon
Combine all ingredients in a Dutch oven. Bring to a boil, then reduce heat to low. Cook for 45-60 minutes or until apples are soft enough to puree. Transfer apple mixture to a blender or food processor. Cover and blend until sauce texture.